Chef Scotty’s “You’ve got to be kidding!” Caramel Pecan Sauce




3 cans  sweetened condensed milk

1 Tbsp. pumpkin pie spice

½ stick butter

1 cup    finely chopped pecans

½ cup   half and half




Remove the labels and place sweetened condensed milk cans in a medium saucepan and cover with tap water. Bring the pot to a boil and reduce heat to a simmer. Simmer the unopened cans for 3 hours, making sure to keep the cans covered with water at all times. After 3 hours, move the pan to the sink and rise with cool water for 5 minutes.


Open the cans and put all of the caramel into a mixer, add ½ & ½ and mix until creamy, then set aside. In a medium sauce pan, melt butter, add the pumpkin pie spice, and then lightly toast pecan until just brown.  Pour pecan mixture into the mixing bowl with the caramel sauce. Return to the mixer for a few gentle turns on low to incorporate the two together.


Use as an icing on gingerbread or other cake. For ice cream topping, add up to ½ cups of warm water for the right consistency.